The Australian Women’s Weekly Food Magazine
GINGERBREAD BISCUITS
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) MAKES 20
125g butter, chopped
⅓ cup (75g) firmly packed
brown sugar
½ cup (175g) golden syrup 3 cups (450g) plain flour 2 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground cloves 2 teaspoons bicarbonate of soda 1 egg, beaten lightly
1 teaspoon vanilla extract sparkling cachous
ROYAL ICING
2 egg whites
3 cups (480g) pure icing sugar various food colourings
1 Preheat oven to 180°C/160°C fan; grease and line two oven trays.
2 Combine butter, sugar and golden syrup in a small saucepan; stir over low heat for 5 minutes or until smooth. Cool for 5 minutes.